Roasted Chicken Ramen

By SMorrissey

Ingredients

• 5 pounds chicken wings
• 2 tablespoons canola oil
• 2 medium yellow onions (halved and peeled)
• 1 head garlic (cut through the equator)
• 3 inch piece of fresh ginger (sliced thickly on the bias)
• 1 bunch scallions (whites and greens separated)
• 1/2 pound shiitake mushrooms (ends trimmed)
• 1 (12-inch sheet) kombu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 10 ounces ramen noodles (cooked according to package directions)
• 1 cup bean sprouts
• 4 soft boiled eggs (cut in half)
• 1 lime (cut into wedges)
• 1/2 cup kimchi
• 1-2 jalapenos (thinly sliced into rings)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 475ºF.
On two baking sheets, add chicken wings and drizzle with oil and season with salt and pepper. Roast for 45 minutes, turning halfway through. In the last 15 minutes of cooking add the onions, cut side down, to char in the chicken fat.
To a large heavy-bottomed pot, add the roasted chicken wings, onion and the juices from the pan, along with the garlic, ginger, scallion greens and mushrooms. Cover with 12 cups of water. Bring to a boil then reduce heat to a simmer. Let simmer on low for 6 hours, skimming any impurities that float to the top.
Remove the stock from the heat and add the kombu. Let steep for 30 minutes. Strain the stock through a fine mesh strainer, being sure not to skim out any fat.
Return stock to pot and add soy sauce, sesame oil, rice vinegar and salt and pepper to taste.
For the Soft-Boiled Eggs: in a small saucepot add the eggs and fill with water until the eggs are covered. Place over medium-high heat and bring to a boil. Once the water is boiling, turn off the stove and allow the eggs to sit in the hot water for 3 minutes. Remove from water, run under cold water until easy to peel. Remove shells and cut in half.
To serve, to 4 individual bowls, add some ramen noodles and ladle over some hot stock. Top with sliced white scallions, beans sprouts and an egg. Add lime wedge, kimchi and jalapenos to taste.
Tip: use a pressure cooker to make the stock in one hour! Or use a slow cooker and make the stock overnight!